I don't eat (and don't cook either) a lot of meat. There is no ethic or ideological or merely dietetic motivation behind this; and not even the fact that I don't like meat, in fact I love it (of course only if it is quality meat, but this is true for any kind of food). The reason is simply that I rarely long for having some meat and probably I could live without it (while I cannot stay one day without eating some kind of vegetable). And the weird thing is that when I crave for meat I want something raw or very close to: and so if I prepare meat at home, most of the times it is something not requiring slow cooking or roasting. When I lived in Turin (where local beef breed - Fassone - has a high quality, tender and flavorful meat) I used to prepare a mix of tartares with different seasonings or a simple tagliata. Now that I live in Dubai I like to experiment "fusion" recipes where Italian flavors I am used to combine with ingredients and ways of cooking coming from different culinary traditions, and the recipe I want to share is a perfect example of this idea: the meat is rapidly stir - fried (something similar to what we call "straccetti"), but before is marinated in a ginger-soy sauce-sesame oil- garlic-chili mixture which gives an oriental deep flavor, and is paired with onions and peppers cooked in the same sauce; and everything in cooked in a wok (which I really like because it permits to make very tasty and perfectly seared food limiting the quantity of fat used).
I admit that the dish is not the most photogenic in the world - especially if pictured when prepared for a family dinner, as I did - but it gives a lot of satisfaction; and, not less important, is fast and easy to make.
I have not done yet, but I think it would be perfect for being eaten with chopsticks.
